1. Water-repellent. This is a characteristic that almost all baking pans possess - "non-stick". The quality of a baking tray out of water is judged by whether it is easy to demold.

2. Coatability. This performance is one of the most important properties of the auxiliary nonstick baking pan. The material of the coating determines the quality of the baking tray, and it is recommended to choose a coated baking tray that is recognized by everyone.

3. Heat resistance. Every baking utensil has such qualities that the temperature and time of heating is the most direct way to measure a baking pan.